Poppy Seed Yeast Roll

Poppy seed yeast roll is an enriched sponge-based dough with a homemade poppy seed filling cooked with milk, sugar, and butter. The dough rises for two hours, and the roll bakes in just half an hour, coming out incredibly fragrant. Great baking for Easter, Poppy Seed Feast, or simply with tea - I recommend it!

Poppy Seed Yeast Roll

A yeast roll made from an enriched sponge-based dough with a homemade poppy seed filling cooked with milk and butter.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Sponge, rising, and proofing 2 hours hrs 50 minutes mins

Total Time 4 hours hrs

Servings: 8 servings

Course: Roll cakes

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Sponge

• 100 ml milk warm
• 1 tbsp sugar
• 5 g dry yeast

Dough

• 280-300 g flour
• 1 egg
• 40 g margarine
• 2 tbsp sugar
• salt pinch

Filling

• 100 g poppy seeds
• 50 ml milk
• 2 tbsp sugar
• 1 tbsp butter
• egg yolk for brushing the roll

Method

 

Dough

1. Make the sponge: add a spoonful of sugar to the warm milk and stir in the yeast. Leave for 15-20 minutes, until the sponge is bubbly and has risen into a cap.
2. In a separate bowl, cream the sugar with the margarine using a whisk, add the egg, and mix. Pour in the sponge, add the flour and salt, and knead the dough.
   
3. Leave the dough in a warm place for 2 hours to rise well.

Filling

1. While the dough rises, make the poppy seed filling: heat the milk with the sugar in a saucepan, add the poppy seeds, and simmer for 7-10 minutes. Turn off the heat and add a piece of butter. Blend the filling so the poppy seeds aren't crunchy.
   

Shaping and baking

1. Punch down the risen dough and roll it out into a rectangular sheet. Spread the filling over it evenly.
   
2. Roll it up, pinch the edges well, and roll it firmly. Brush with beaten egg yolk and sprinkle with poppy seeds if desired. Let rest for 30 minutes to proof.
   
3. Bake in an oven preheated to 190-200°C for 25-30 minutes.
4. Let the finished roll cool. Enjoy!
   

Notes

You don't have to cook the filling - a store-bought ready-made poppy seed filling works just as well.

Tips

• The sponge is ready when it's bubbly and has risen into a cap - this takes 15-20 minutes.
• Blend the filling after cooking - that way the poppy seeds won't be crunchy.
• You don't have to cook the filling: a store-bought ready-made poppy seed filling works just as well.
• Pinch the edges of the roll well and roll it firmly - otherwise the filling will leak out in the oven.
• Don't skip the proofing after shaping: 30 minutes before baking makes the crumb light and fluffy.